- Cooking spray
- 1-pound frozen bread dough, thawed according to package directions
- 8 ounces uncooked breakfast sausage, casings removed
- 8 large eggs
- 1/2 teaspoon kosher salt
- Large pinch freshly ground black pepper
- 1 (12-ounce) jar roasted red peppers, drained
- 4 to 5 slices sharp cheddar cheese (about 4 ounces)
- Spray the sides and tube of a 12-cup Bundt pan with cooking spray. Place the bread dough on a work surface and use your hands to roll it into a 16-inch log (if the dough is sticky, dust with some all-purpose flour). Transfer the log to the pan, wrapping it around the tube and pinching the ends to meet together. Spray the top with cooking spray and cover with plastic wrap. Let sit in a warm place until the dough doubles in size and rises about 2 inches from the top of the pan, about 3 hours.
- Thirty minutes before the dough is ready, arrange a rack in the middle of the oven and heat to 375°F. Bake the dough until golden-brown and cooked through, about 25 minutes. Immediately flip the bread onto a wire cooling rack. Increase the oven temperature to 400°F and make the frittata.
- Heat a 10-inch oven-safe nonstick frying pan or cast iron skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until cooked through, about 6 minutes. Meanwhile, whisk the eggs, salt, and pepper in a medium bowl until combined; set aside. Pat the red peppers dry with paper towels, set aside.
- Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, 1 to 2 minutes. Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove the pan from the oven and set aside.
- Using a serrated knife, cut the bread in half horizontally. Place the bottom half of the bundt cut-side up on a baking sheet. Top the bread evenly with the red peppers. Run a rubber spatula around the edges and under the frittata to loosen it, then slide it onto the peppers. Place the cheese slices evenly over the frittata. Close the sandwich with the top half of the bundt.
- Bake until warmed through and the cheese is melted, about 5 minutes. Slide a large flat spatula under the sandwich and transfer it to a cutting board. Cut into slices and serve warm.
- Make-ahead: You can bake the bread up to 1 day ahead. Cool completely, cover in plastic wrap, and keep at room temperature until ready to assemble the sandwich.
- The frittata can also be made ahead and stored, tightly wrapped, in the refrigerator until ready to assemble. If using a cold frittata, add 5 minutes baking time so that it is warmed through.
- Bread dough: I like to use Bridgford frozen bread dough, which is available in most large grocery stores, and thaw it overnight in the refrigerator. You can also use 1 pound of homemade white sandwich bread dough instead.